Pancakes with Orange Sauce

Serves 4

Recipe by Steven Doherty.


  • 250g (9oz) soft plain flour
  • pinch of salt
  • 400ml (¾pt) milk
  • 3 medium eggs
  • sunflower oil or clarified butter

For the orange sauce

  • 125g (4½oz) unsalted butter
  • 200g (7oz) caster sugar
  • 150ml orange juice
  • zest of half an orange
  • zest and juice of a small lemon
  • 150ml (¼pt) orange liqueur (optional)


  1. Put the flour in a bowl and stir in the salt. Add the milk, whisk until smooth, then mix in the eggs.
  2. Strain the batter through a fine sieve and leave to rest for half an hour.
  3. Pre-heat a non-stick frying pan, add a little oil or butter and roll around to coat the pan base. Pour off any excess.
  4. Using a ladle, pour the batter into the pan so that it just covers the base and no more. Being careful not to let the mixture go up the side of the pan.
  5. Cook until golden brown and flip with a spatula or palette knife – or simply toss it. Repeat until all the batter has been used.

To make the orange sauce

  1. Melt the butter in a saucepan.
  2. Stir in the sugar and citrus zest, mix well.
  3. Turn up the heat, add both juices and cook for 5 minutes. Add the liqueur if desired.

To serve

  1. Roll or fold the pancakes in halves or quarters and plate individually, or present on a serving dish. Pour the orange sauce over the pancakes.

Tips: Pancakes can be made a day ahead and kept refrigerated. When making a ‘stack’ of pancakes simply pile them on top of each other as they won’t stick! To reheat place the pancakes in the heated orange sauce or microwave for a few seconds.